Grilled Salmon Bowl with Avocado and Rice

Introductionsalmon avocado rice bowl is a vibrant, protein-packed meal that balances rich salmon with creamy avocado, fluffy rice, and crisp veggies under a zesty dressing. The smoky char from the grill meets buttery avocado for a satisfying contrast in every bite, while fresh cucumber and carrot keep things light and crunchy. It’s special because it feels indulgent yet wholesome—ideal for lunch, dinner, or post-workout fuel. Quick tip: brush the salmon skin with a touch of oil and start skin-side down for easy release and crisp edges.IngredientsFor the Salmon2 salmon fillets (6 oz / 170 g each), skin-on1 tbsp (15 ml) olive oil1 tbsp (15 ml) soy sauce1 tsp (5 ml) honey or maple syrup1 garlic clove, minced1/2 tsp (2.5 g) black pepper1/4 tsp (1 g) salt1 tsp (5 ml) lemon juiceFor the Bowl2 cups (400 g) cooked jasmine or brown rice1 avocado, sliced1/2 cup (75 g) cucumber, diced1/2 cup (75 g) carrots, shredded1/4 cup (25 g) edamame or steamed peas2 tbsp (8 g) green onions, chopped1 tsp (5 ml) sesame oil (optional)1 tbsp (15 ml) soy sauce or tamari for drizzleFor Garnish1 tsp (5 g) sesame seeds1 tbsp (8 g) fresh cilantro or parsley, choppedLemon wedgesStep-by-Step InstructionsMarinate: Whisk olive oil, soy sauce, honey, garlic, lemon juice, salt, and pepper. Brush salmon generously; rest 10–15 minutes.Grill salmon: Heat grill or grill pan to medium-high (≈400°F / 200°C); oil grates. Cook skin-side down 4–5 minutes, flip and cook 4–5 minutes more until it flakes.Cook rice: Prepare jasmine or brown rice; fluff and drizzle optional sesame oil for aroma.Build bowls: Divide rice among bowls, then arrange avocado, cucumber, carrots, edamame, and green onions around the sides.Top & season: Add salmon (flake into chunks if you like). Drizzle a little soy sauce or tamari for umami.Finish: Sprinkle sesame seeds and herbs; add lemon wedges. Serve immediately while warm.